Easy Coconut Curry


This curry is amazingly quick and easy to prepare.

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In fact, it’s so easy and affordable that it makes me wonder why we ever spent money on take-out Thai food. This dish can be ready faster than the delivery version, and because you’re making it at home, you get to control the flavor.

Make it as sweet or spicy as you like!

Easy Coconut Curry
serves 2-4

Adapted from this recipe

Ingredients:

For the sauce:

1 teaspoon coconut oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 1/2 to 2 tablespoons curry powder
1 (13.5 oz.) can coconut milk*
1 tablespoon tamari, or soy sauce
1 tablespoon pure maple syrup
1/2 teaspoon salt

To complete the dish:

1 sweet potato, chopped
1 lb. assorted vegetables, chopped (fresh or thawed from frozen)
1 cup quinoa, rinsed
2 cups water

*When using canned coconut milk, I like to use this brand since it’s BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There’s no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1 3/4 cup fresh coconut milk.

Directions:

To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.

In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)

Taste and adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.

curry

Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!

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4.9 from 23 reviews
Easy Coconut Curry
Author: 
Prep time: 
Total time: 
Serves: 2-4
 
An easy curry dish that's quicker to prepare than ordering take-out!
Ingredients
For the sauce:
  • 1 teaspoon coconut oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1½ to 2 tablespoons curry powder
  • 1 (13.5 oz.) can coconut milk*
  • 1 tablespoon tamari, or soy sauce
  • 1 tablespoon pure maple syrup
  • ½ teaspoon salt
To complete the dish:
  • 1 sweet potato, chopped
  • 1 lb. assorted vegetables, chopped
  • 1 cup quinoa, rinsed
  • 2 cups water
Instructions
  1. To get started, combine the quinoa and water in a small saucepan over high heat, and bring it to a boil. Once boiling, cover the pot and reduce the heat to low, allowing the quinoa to cook for 15 minutes while you work on the curry sauce.
  2. In the meantime, melt the coconut oil in a 3-quart saute pan over medium heat, and saute the onions and garlic until tender, about 5 minutes. Add in the coconut milk, curry powder, tamari, maple syrup and salt and whisk well to combine. (Since curry powders can vary by brand, start with a smaller amount and add more to suit your tastes.)
  3. Adjust any other flavors as needed, then bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes. Finally, add the rest of the vegetables, toss in the sauce to coat, then cover and allow to steam until fork-tender.
  4. Fluff the cooked quinoa with a fork, then serve with a generous portion of the vegetables and curry sauce!
Notes
*When using canned coconut milk, I like to use this brand since it's BPA-free. You can also make your own coconut milk, if you prefer, by blending together the water and meat of a fresh young Thai coconut. (The type with a shaved white exterior.) There's no need to strain this type of homemade milk, since you want it thick like the canned version. One can of coconut milk is the equivalent of 1¾ cup fresh coconut milk.

Hope you enjoy this curry as much as we do!

Reader Feedback: What’s your favorite type of take-out food? Thai food had been ours up until recently, but now we hardly have the need for it!

Comments

  1. says

    loved this. was exactly what i was looking for. thanks! i had some extra limes laying around so i squeezed them in and it was quite a nice addition.

  2. Teresa says

    Sooo yummy!!!! And it came out great! The ingredients are perfect, delicious and it makes ur tummy feel better after eating it. It is my boyfriends fav dinner now! We enjoyed it and making it was really fun, now we know how to eat Quinoa too. lol. thank u for this super yummy recipe!!

  3. Angela says

    This was awesome!!! So easy and yummy! Love that it’s clean eating. Can’t wait to make again. I skipped the onions due to a food sensitivity and used fish sauce instead of soy sauce since I’m avoiding soy. I don’t believe it changed the outcome of the original recipe much, if any. I did it the busy mom way and put everything together, brought it to a simmer, turned on the oven to 300 and once it hit 300, turned off the oven, put the covered pan in the oven and let it sit in there and slow cook for 2.5 hours. We had a birthday party to go to. When we got home it was perfectly cooked and ready to eat. I used sweet potatoes and cauliflower for the first run and LOVED it. Posted this to Pinterest and sharing with my vegan co-workers. Thanks for the recipe.

  4. SnowOne says

    I was searching for a healthy and easy curry sauce. This is it!! Thank you! I used Almond Breeze Unsweetned Almond Coconut Milk to reduce the fat. The sauce was thinner than normal curry but it was still excellent. Next time I might throw a few raw cashews in and then toss the sauce in the Vitamix.

  5. Nicole says

    When I got home I was thinking i want a curry but with quinoa and I found this. Not only do I have everything needed but I have a sweet potato I need to use up! Yay pretty jacked to try this!

  6. Kelly says

    This recipe is so good! I have made it several times and my family really likes it! Thank you and thank you for reposted it in your weekly menu post today so that I could make it again tonight. I tell so many people about your recipes.

Trackbacks

  1. […] Just wanted to give a quick shout out to the dinner we had tonight — a vegetable curry in a coconut milk-based sauce. It was so easy to make and it was delicious. We followed the directions for the sauce but mixed it up in other ways. The veggies we used were: baby spinach, a yam, 1 yellow bell pepper, 1 red onion, garlic, and cauliflower (a small head that we had chopped, blanched, and frozen a couple of weeks ago). We also added lentils. (NOTE: Trader Joe’s pre-made lentils are amazing. Go buy them!) We’ve included a picture of what it looked like simmering on the stove. Go to this link for the recipe: http://detoxinista.com/2013/07/easy-coconut-curry/ […]

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